Garnish is the "second half" of the dish

Cereals, legumes, vegetables, mushrooms and pasta. Garnish is not just a plate decoration, but also a completely independent dish. Of course, one review is not enough to cover such an extensive culinary section. We have collected the most interesting and simple recipes.

Perfect couple

Experienced chefs know that it is impossible to do without intuition and a subtle sense of taste in the kitchen. The selection and preparation of side dishes is a very important moment, on which quality, calorie content and satiety depend. Despite this, there are no strict rules, so ordinary housewives and Michelin stars are guided exclusively by their own taste and thoughts about the compatibility of the ingredients.

Garnish is a “soul mate” that is perfect in texture, aroma and even color palette. The simplest and most understandable classification is based on the main dish, which we decided to use.

Summer season

Mistresses often cannot decide what to cook for a side dish for meat. Many of us immediately thought about pasta and mashed potatoes. Perhaps this combination will please your taste buds, and your stomach will get a feeling of heaviness.

If the barbecue season is already open, then it is best to make a choice in favor of vegetables in Italian.

Ingredients:

- one ripe tomato;

- two bell peppers, green and red;

- head of onion;

- head of red onion ;

- zucchini (1 pc.);

- Provencal herbs, pepper and salt;

- 2-4 tablespoons olive. oils;

- 2 garlic cloves.

We chop the chopped onion and garlic in olive oil, after about three minutes add medium sized zucchini sticks. After another six minutes, put the tomato, cut into squares, and all the spices into the pan. As soon as the tomato gives juice, the side dish is considered ready. Vegetables can be served cold or hot.

Fish meals

Culinary experts believe that pasta and most types of cereals are less suitable for fish. Fresh vegetable salad is the easiest side dish. This is a real lifesaver when there is no time to do something more complicated.

Most often, fish is served with potatoes, the preparation of which there is a huge amount. Our next recipe may be to your taste.

Ingredients:

- eggplant, 400 g;

- 4 cloves of garlic;

- potatoes, 500 g;

- vegetable oil and spices to taste.

We cut the potatoes and eggplant into small pieces and put them into the pan together with the garlic cloves. Vegetables seasoned with vegetable oil and spices must be stewed under a lid over low heat. After an hour, the side dish can be served with greens and sour cream.

Golden rice

The best side dishes for poultry are legumes, fresh and stewed vegetables, mashed potatoes and rice. The ideal time to garnish according to our next recipe would be autumn - pumpkin picking time.

So, for cooking rice with vegetables and pumpkin, you will need a slow cooker. Ingredients:

- vegetable broth, 500 ml;

- carrots, 200 g;

- clove of garlic;

- long-grain rice, 300 g;

- frozen beans and peas (200 g total);

- 150 g pumpkin;

- olive oil (2 tablespoons);

- onion head;

- salt (1 tsp).

At the first stage, we prepare pumpkin puree. We cut the vegetable into small pieces, put it in a bowl under a film and send it to the microwave for a few minutes. Then grind the pumpkin with a blender or knead with a fork.

Put finely chopped garlic and onion, oil into the multicooker bowl, activate the “Frying” mode for 15 minutes. After five minutes, spread the cubes of carrots and do not forget to constantly mix.

With an interval of one minute, add peas and green beans, and at the very end pumpkin puree. Cook another two minutes and fall asleep rice. Mix rice with vegetables well, wait for a sound signal about the end of frying.

At the same time, bring the broth to a boil and carefully pour into the multicooker bowl. Set the “Pilaf” mode, and after the time runs out, leave the dish heated for 15 minutes.

Seafood

Do not know what to cook for a side dish for seafood? There is nothing more suitable than pasta. Almost all dishes with sea inhabitants are cooked very quickly, so after half an hour, guests can enjoy a delicious dinner.

Ingredients:

- seafood cocktail, 250 g;

- 2 cloves of garlic;

- curly pasta, 250 g;

- cream, 200 ml;

- tomato puree, 200 g;

- 1 tsp salt and ¼ tsp black pepper;

- 20 ml of olive oil.

Cooking method:

1. Cook pasta until cooked.
2. Fry chopped garlic in oil for two minutes.
3. Add seafood to the pan, fry for 1-2 minutes. Watch the time carefully, otherwise you can overexposure them to the state of “rubber”.
4. Pour tomato puree into the pan, simmer for 3-5 minutes, and then add the cream.
5. The mixture is brought to a boil, seasoned with spices and simmer until thickened.
6. We combine pasta with ready-made seafood.

At first glance, pasta is not the most interesting side dish. This can be easily fixed with seafood, herbs and spices, because even at home you can always cook a restaurant-level dish.